Smoky Southwest Chicken And Wild Rice Soup Food
CHICKEN AND WILD RICE SOUP
Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth.
Provided by luvmybge
Categories Chowders
Time 35m
Yield 13 cups
Number Of Ingredients 9
Steps:
- Saute´ onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
- Add water (or broth), seasoning packet from rice, broccoli, and chicken.
- Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
- Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
- Serve immediately.
Nutrition Facts : Calories 128.3, Fat 7.2, SaturatedFat 3.5, Cholesterol 29.3, Sodium 470.8, Carbohydrate 5.9, Fiber 1.1, Sugar 2.6, Protein 10.2
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